I made this recipe last night, and it was delicious!. It´s so easy and quick to prepare it that i´ll do it again. Thank you so much!

I’ve made this dish several times for outdoor picnics and potlucks. This dish travels extremely well as it does not have to be re-heated or kept refrigerated. I regularly omit the raisins and orange peel simply because I never seem to have those ingredients handy. However, the dish still turns out mighty tasty and is already a family favorite.

Seems you can't go wrong with this recipe. I used everything on the list of ingredients down to the couscous and left out the onions, nuts etc. and it still tasted great. Instead of pouring the liquid into the couscous, I heated everthing in a small non stick pot and added the couscous to the pot. It stayed much hotter even though I always preheated the bowl before. It tasted great with the lamb tangine.

Couscous is NOT a grain, it is PASTA.

We actually made cous cous in the lesson. If you missed it, see topic 4 in this lesson.

Hola a todos.
I love couscouss, I ate the most deliciuos salat ,the name is Midle Eastern seven grains salat. made with couscous and many small beans, it was so good that I'm traing to see if somebody,
know this recipe and could sent it,I will appreciate.
thank you
cecilia konda

I just did a quick search on the internet and found one called "Moroccan couscous in the Fez Style" (this one is made with Moroccan couscous and seven vegetables). Is this the salad you are talking about?

I also found this list of ingredients that some say are for a 7 grain salad...does this sound familiar? Here are the ingredients:

yellow lentils
wheatberry
couscous
green mung beans
brown rice
navy beans
spelt
black turtle beans
red peppers in a light vinaigrette

Good luck on your search!

Hi Dawn
Thank you very much for your help,the couscous recipe that I'm looking is with grains not with vegetables, the salad is only with couscous not other rice,and had a yellow color,could be with curcuma or curry.
Any way, I appreciate very much your answer traing to get the recipe for my.
thank you
mil gracias
cecilia konda

You should try to re-create the dish yourself. For that yellow color you could use turmeric, saffron or curry...just depends on if you can remember if the salad tasted like it had any of those in it.

It is fun to re-create dishes, I have done it many times and sometimes I even come up with something I like as much or even better. Just start simple and then keep adding and tweaking the dish until you are happy. Some dishes I have had to make a few times to get it close, but that is the fun part...the experimenting.

Good luck!

Two questions:

- The ingredient list says "1/4 whole red onion". Am I reading that right: just one quarter of an onion? It looks like a lot more in the video.
- I just noticed that the couscous I bought for making this recipe tomorrow is labelled "pre-cooked". Does that make any difference for this recipe? For example, should less liquid be used for soaking the couscous?

Thanks in advance for any answers ;)

For the onion, use between 1/4-1/2 cup, or to taste. The measurements don't have to be exact. Packaged couscous has been pre-steamed (pre-cooked) and dried. It absorbs the hot liquid, rehydrates/swells and makes the texture soft and fluffy. Cheers!

I've made this recipe many times before as a side dish but now that we are vegetarian I thought on adding chickpeas to make it more like a main dish and it was delicious. I also added a little bit of feta cheese =)

Thanks for so many delicious recipes!

just curious...could this be made with quinoa instead of cous cous?

Indeed quinoa can easily be substituted for the couscous. Quinoa would be similar in texture but really in most cases you can substitute any grain for another one. See the lessons in the cooking school on cooking grains for more information. Once you understand the techniques behind the cooking you begin to learn the recipes are generally just guidelines. Cheers!

Thanks Dawn! I can't wait to try it!